Description
Luxuriously creamy no-bake cheesecake topped with fresh, vibrant mango puree and slices. This stunning tropical dessert features a buttery graham cracker crust, silky smooth cream cheese filling, and a gorgeous mango layer that tastes like sunshine. No oven required—just chill and serve!
Ingredients
Scale
For the Graham Cracker Crust:
- 2 cups graham cracker crumbs (about 14–16 full crackers)
- ⅓ cup unsalted butter, melted
- 3 tablespoons granulated sugar
- Pinch of salt
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened to room temperature
- ¾ cup granulated sugar
- 1 cup heavy whipping cream, cold
- 2 teaspoons vanilla extract
- 1 tablespoon unflavored gelatin powder
- ¼ cup cold water
For the Mango Topping:
- 3 large ripe mangoes (about 3 cups diced)
- 2 tablespoons powdered sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon unflavored gelatin powder (optional, for firmer topping)
- 2 tablespoons cold water (if using gelatin)
Instructions
- Prepare the Crust: Add graham crackers to a food processor and pulse until you have fine, even crumbs. Transfer to a medium bowl and mix with melted butter, sugar, and salt until the mixture resembles wet sand and holds together when squeezed. Press firmly and evenly into the bottom of a 9-inch springform pan, using the bottom of a measuring cup or glass to compact it. Place in the refrigerator while you prepare the filling.
- Bloom the Gelatin: In a small bowl, sprinkle 1 tablespoon of gelatin over ¼ cup cold water and let it sit for 5 minutes to bloom and absorb the water. It will look spongy and solid. Then, gently heat it in the microwave for 15-20 seconds or over a double boiler until completely dissolved and liquid. Set aside to cool slightly but don’t let it set.
- Beat the Cream Cheese: In a large bowl using an electric mixer, beat the softened cream cheese on medium speed for 2-3 minutes until completely smooth, light, and fluffy with no lumps. Scrape down the sides of the bowl frequently. Add the sugar and beat for another 2 minutes until well incorporated and creamy.
- Add Gelatin: With the mixer on low speed, slowly drizzle the dissolved gelatin into the cream cheese mixture. Add vanilla extract and beat until everything is smoothly combined. Don’t worry if it looks slightly thin—the whipped cream will thicken it.
- Whip the Cream: In a separate clean, cold bowl, whip the heavy cream on high speed until stiff peaks form (3-4 minutes). The cream should hold its shape firmly when you lift the beaters. Be careful not to overbeat or it will turn grainy.
- Fold Together: Using a rubber spatula, gently fold about one-third of the whipped cream into the cream cheese mixture to lighten it. Then fold in the remaining whipped cream in two additions, using gentle folding motions to maintain the airiness. Fold just until no white streaks remain—don’t overmix.
- Assemble: Pour the filling over the chilled crust and smooth the top with an offset spatula or the back of a spoon, creating an even, level surface. Tap the pan gently on the counter a few times to release any air bubbles.
- First Chill: Cover the cheesecake loosely with plastic wrap and refrigerate for at least 3-4 hours until mostly set and firm to the touch. This partial set is important before adding the mango layer.
- Prepare Mango Topping: Peel and dice 2 of the mangoes. Add them to a blender or food processor with powdered sugar and lemon juice. Blend until completely smooth and silky. Taste and adjust sweetness if needed. For a firmer mango layer, bloom 1 teaspoon gelatin in 2 tablespoons cold water for 5 minutes, dissolve it, and mix into the mango puree.
- Add Mango Layer: Once the cheesecake is mostly set, pour or spoon the mango puree over the top, spreading it gently to the edges. If desired, slice the remaining mango and arrange decorative slices on top of the puree in a beautiful pattern.
- Final Chill: Cover again and refrigerate for at least 3 more hours, or preferably overnight (8-12 hours total chilling time). This ensures clean slicing and fully developed flavors.
- Serve: When ready to serve, run a thin knife around the edge of the springform pan, then carefully release and remove the sides. Transfer to a serving plate or cake stand. For the cleanest slices, dip your knife in hot water and wipe clean between each cut.
Notes
- Room Temperature is Key: Make sure your cream cheese is truly soft. Cold cream cheese will create lumps that are nearly impossible to smooth out.
- Don’t Skip the Gelatin: While some recipes claim you can make no-bake cheesecake without gelatin, it’s essential for a firm, sliceable result that doesn’t weep or separate.
- Crust Variations: Try using vanilla wafers, Biscoff cookies, or even shortbread for different flavor profiles.
- Mango Ripeness: The riper and sweeter your mangoes, the better your cheesecake will taste. Under-ripe mangoes can be tart and fibrous.
- Make it Ahead: This cheesecake actually tastes better the next day after the flavors have had time to meld. Make it 1-2 days ahead for best results.
- Serving Temperature: For the creamiest texture, let the cheesecake sit at room temperature for 15-20 minutes before slicing and serving.
- Prep Time: 30 minutes
- Cook Time: 0 minutes (no-bake)
- Category: Dessert
- Method: No-Bake
- Cuisine: Fusion
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 385
- Sugar: 28g
- Sodium: 285mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg